Description
Balsamic Glazed Roasted Vegetables are a delightful medley of caramelized sweetness and savory depth. The tender, roasted vegetables are coated in a rich balsamic glaze that adds a tangy kick, creating a mouthwatering experience with every bite.
Ingredients
Scale
- Vegetables:
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 cups bell peppers, chopped
- 1 cup red onion, sliced
- Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, carrots, bell peppers, and red onion.
- In a separate bowl, whisk together the balsamic vinegar, honey, olive oil, salt, pepper, and garlic powder.
- Pour the balsamic mixture over the vegetables and toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Make-ahead: You can prepare the vegetables and glaze a day in advance; store them separately in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Substitutions: Feel free to use any seasonal vegetables like zucchini or asparagus for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup of roasted vegetables
- Calories: 150
- Sugar: 10 grams
- Sodium: 300 milligrams
- Fat: 5 grams
- Saturated Fat: 0.5 grams
- Unsaturated Fat: 4.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 6 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams
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